Paula's Fried Green Tomato and Egg Hollandaise

Ingredients

• 2 large butter 
• 1 cup buttermilk 
• 6 servings chicken broth 
• 6 slices bacon crisp cooked cut in 1/2 and until
• 4 tablespoons cup heavy whipping cream 
• 2  egg yolks 
• 6  eggs 
• 3 large tomatoes green firm
• 0.5  juice of lemon juiced
• 2 cups vegetable oil; peanut oil preferred for deep-frying
• 1 pinch salt 
• 6 servings salt 
• 2 cups self-rising flour 
• 1 pinch sugar 
• 1 tablespoon vinegar white

Equipment

• frying pan
• pot
• double boiler
• baking pan
• colander

Directions

1. Slice the tomatoes 1/4-inch thick.
2. Lay them out in a shallow baking pan and sprinkle with salt.
3. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium-high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm.
4. Meanwhile, prepare Hollandaise Sauce.
5. To assemble each serving, place 2 fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on Hollandaise Sauce.
6. Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar. Use immediately.